Bacterial Spore Inactivation Technology in Solid Foods: A Review
In response to physiological stress, some bacterial strains have the ability to produce spores that are able to resist conventional food heating processes and even more extreme environmental factors. Dormant spores can germinate and return to their vegetative state during food preservation, leading...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Journal of Food Protection |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X25000316 |
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| author | Tian Maojin Zhou Zheng Hu Ying Han Yanyan Zhou Liang |
| author_facet | Tian Maojin Zhou Zheng Hu Ying Han Yanyan Zhou Liang |
| author_sort | Tian Maojin |
| collection | DOAJ |
| description | In response to physiological stress, some bacterial strains have the ability to produce spores that are able to resist conventional food heating processes and even more extreme environmental factors. Dormant spores can germinate and return to their vegetative state during food preservation, leading to food spoilage, or safety issues that pose a risk to human health. Thus, spore inactivation technology is gaining more and more attention. Several techniques have been used in liquid foods to efficiently inactivate spores, including novel thermal and nonthermal treatments. However, solid foods have unique characteristics that make it challenging to achieve the same spore inactivation effect as in previous liquid food studies. Therefore, exploring the effectiveness of spore inactivation techniques in solid foods is of great significance, and clarifying the mechanism for deactivating spore through related techniques is informative in enhancing the effectiveness of spore deactivation in solid foods. This article reviews the practical applications of spore inactivation technology in solid foods. |
| format | Article |
| id | doaj-art-263e36c0616f47cd8156667cfc484811 |
| institution | DOAJ |
| issn | 0362-028X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj-art-263e36c0616f47cd8156667cfc4848112025-08-20T03:18:31ZengElsevierJournal of Food Protection0362-028X2025-04-0188510047910.1016/j.jfp.2025.100479Bacterial Spore Inactivation Technology in Solid Foods: A ReviewTian Maojin0Zhou Zheng1Hu Ying2Han Yanyan3Zhou Liang4School of Public Health, Zunyi Medical University, Zunyi, ChinaSchool of Public Health, Zunyi Medical University, Zunyi, China; Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Guizhou Province, ChinaSchool of Public Health, Zunyi Medical University, Zunyi, China; Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Guizhou Province, ChinaSchool of Public Health, Zunyi Medical University, Zunyi, China; Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Guizhou Province, China; Corresponding authors at: School of Public Health, Zunyi Medical University, 1 Xiaoyuan Road, Zunyi 563000, Guizhou, China.School of Public Health, Zunyi Medical University, Zunyi, China; Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Guizhou Province, China; Corresponding authors at: School of Public Health, Zunyi Medical University, 1 Xiaoyuan Road, Zunyi 563000, Guizhou, China.In response to physiological stress, some bacterial strains have the ability to produce spores that are able to resist conventional food heating processes and even more extreme environmental factors. Dormant spores can germinate and return to their vegetative state during food preservation, leading to food spoilage, or safety issues that pose a risk to human health. Thus, spore inactivation technology is gaining more and more attention. Several techniques have been used in liquid foods to efficiently inactivate spores, including novel thermal and nonthermal treatments. However, solid foods have unique characteristics that make it challenging to achieve the same spore inactivation effect as in previous liquid food studies. Therefore, exploring the effectiveness of spore inactivation techniques in solid foods is of great significance, and clarifying the mechanism for deactivating spore through related techniques is informative in enhancing the effectiveness of spore deactivation in solid foods. This article reviews the practical applications of spore inactivation technology in solid foods.http://www.sciencedirect.com/science/article/pii/S0362028X25000316Bacterial sporesFood safetyInactivation technologySpore inactivation |
| spellingShingle | Tian Maojin Zhou Zheng Hu Ying Han Yanyan Zhou Liang Bacterial Spore Inactivation Technology in Solid Foods: A Review Journal of Food Protection Bacterial spores Food safety Inactivation technology Spore inactivation |
| title | Bacterial Spore Inactivation Technology in Solid Foods: A Review |
| title_full | Bacterial Spore Inactivation Technology in Solid Foods: A Review |
| title_fullStr | Bacterial Spore Inactivation Technology in Solid Foods: A Review |
| title_full_unstemmed | Bacterial Spore Inactivation Technology in Solid Foods: A Review |
| title_short | Bacterial Spore Inactivation Technology in Solid Foods: A Review |
| title_sort | bacterial spore inactivation technology in solid foods a review |
| topic | Bacterial spores Food safety Inactivation technology Spore inactivation |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X25000316 |
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